Spaghetti with tomato, pumpkin and celery. Photo / Michael Craig
Spaghetti with tomato, pumpkin and celery. Photo / Michael Craig
Serves 4
• Half a packet of dried spaghetti • Finely dice half a carrot, 1 stick of celery and celery leaves from the bunch • 4 pieces of roasted pumpkin, saved from the pumpkin bake (see below) • 1 tbsp oil • 1 can of chopped, tinned tomatoes in juice (bought on specialfor $1) • ½ teaspoon of tumeric (optional) • juice of half a lemon • One stalk and head of parsley, finely chopped
1. Cook and drain the spaghetti.
2. Heat the oil in a pan and gently cook the carrot and celery until soft.
3. Add the can of tomatoes with their juice and heat through.